Roasted Garlic Noodle Soup with Chicken

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap them tightly in aluminum foil and roast for 35–40 minutes until the cloves are mahogany colored and soft. Let them cool for a few minutes, then squeeze the cloves out and mash them into a smooth paste with a fork. Note: Check the garlic at 30 mins to ensure it isn't burning.
2. Melt the butter in your Dutch oven over medium high heat. Sear the chicken thighs skin side down until the skin is golden brown and rendered, about 6–8 minutes per side. Remove the chicken and set it aside on a plate.
3. In the remaining chicken fat, toss in the diced onion, carrots, and celery. Sauté for about 7 minutes until the onions are translucent and smell sweet.
4. Return the seared chicken to the pot. Stir in the roasted garlic paste, whisking it into the vegetables until the paste is fully integrated and smells nutty.
5. Pour in the chicken bone broth and add the dried thyme and bay leaves. Bring the pot to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 30 minutes until the chicken is tender enough to pull apart with a fork. Note: Avoid a rolling boil here, or the broth will cloud up.
6. Stir in the wide egg noodles and cook them directly in the soup according to the package directions until they are tender but still have a slight bite.
7. Just before you turn off the heat, stir in the baby spinach and lemon juice until the spinach just starts to wilt.
8. Garnish with the chopped parsley and serve immediately.